Ingredients
Scale
Base:
- 3 1/2 cups Lovebird cacao cereal (or 1 1/4 cups coconut flour)
- 1/2 cup maple syrup
- 1/2 cup coconut oil (I prefer refined to avoid coconut flavor)
Ganache:
- 1 cup dairy-free chocolate chips
- 1/2 cup full-fat coconut milk (cream part only)
Garnish:
- Raspberries and strawberries
Instructions
- Preheat your oven to 350°F. Start by pulsing the cereal in a food processor until it resembles a smooth flour.
- Then, add maple syrup and coconut oil, pulsing until it forms a dough. Don’t worry if it’s a bit crumbly, that’s okay! Grease a mini muffin tin well.
- Take 1 tablespoon of dough, roll it into a ball, and press it into each muffin cavity, using your thumb to make an indentation. Bake for 8-9 minutes, then let cool.
- Now, onto the ganache. In a small pot on the stove over medium heat, warm the coconut milk until it starts to simmer.
- Remove from heat and add chocolate chips, stirring until smooth.
- Fill each cookie cup with the chocolate ganache and allow them to cool.
- You can enjoy them as they are, or top them off with a raspberry or strawberry for extra pizzazz!